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| Apricot & Almond Loaf |
In my first attempt at apricot and almond loaf, I was
disappointed that it didn’t taste very almond-y so this time I tried to ramp up
the flavour by adding ground almonds to the mixture and stirring in whole
blanched almonds (instead of flaked almonds). The whole blanched almonds were a
good addition- it’s nice to come across a big chunk of almond in your bread,
but overall it still didn’t have a strong almond flavour. Perhaps I need to add
some almond essence too. Anyway, it still tastes good and it goes particularly
well with a smothering of cherry jam on top.
Ingredients
400g brown flour
1½ tsp sugar
25g Meridian Safflower Oil
1 tsp salt
50g ground almonds
280ml water
1 tsp yeast
100g dried apricots
50g blanched almonds
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| White Chocolate & Cranberry Flapjacks |
I’ve also made white chocolate and cranberry flapjacks
before and they worked fine. Probably the main reason I haven’t made them again until now is that every time I buy some chocolate chips for baking with, I usually
end up eating them before they make it into the mixing bowl! With a bit more
discipline this time- I think these chocolate chips lasted a whole two weeks in
the cupboard without being eaten (although I was away for one of those weeks) I
finally managed to do some baking with them. Again they turned out well,
although is it possible to go wrong with white chocolate and cranberries?
Ingredients
2 eggs
100ml milk
3 tablespoons golden syrup
300g porridge oats
100g dried cranberries
100g white chocolate chips
Preheat the oven to 180°C.
Mix together the wet ingredients. Stir in the dry ingredients. Pour into a
lined baking tin. Bake for 15-20 minutes.